Description

Craving a slice of nostalgia with a tart, tangy twist? Look no further than Traditional German Rhubarb Cake from Grandma’s Kitchen! This classic recipe delivers a moist, buttery cake studded with vibrant rhubarb pieces, offering a perfect balance of sweet and tart flavors. Straight from the heart of German home baking, this cake is ideal for spring gatherings, afternoon coffee breaks, or any time you want a comforting, homemade dessert.

Ingredients

This cake comes together with ingredients that create a tender, rhubarb-filled dessert. Here’s what you need and why each matters:

Unsalted Butter (1 cup, softened): Provides richness and a tender crumb.
Granulated Sugar (1½ cups): Sweetens the cake to balance the tart rhubarb.
Large Eggs (4): Bind the batter and add structure and moisture.
Vanilla Extract (2 tsp): Enhances the flavor with a warm, sweet note.
All-Purpose Flour (2½ cups): Forms the cake’s structure for a soft texture.
Baking Powder (2 tsp): Ensures a light, fluffy rise.
Salt (½ tsp): Balances sweetness and enhances flavors.
Fresh Rhubarb (3–4 cups, chopped into ½-inch pieces): Adds tart, juicy bursts of flavor.
Flour (2 tbsp, for tossing with rhubarb): Prevents rhubarb from sinking in the batter.
Powdered Sugar (optional, for dusting): Adds a delicate, sweet finish.

Substitutions and Variations

Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
Sugar: Reduce to 1¼ cups for a less sweet cake, or use half brown sugar for a caramel-like depth.
Butter: Swap for vegan butter for a dairy-free option.
Eggs: Use 1 cup unsweetened applesauce or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan version.
Rhubarb: Substitute with chopped strawberries or apples for a different fruit flavor, though rhubarb is traditional.
Add-Ins: Fold in ½ cup chopped almonds or white chocolate chips for extra texture.
Gluten-Free: Use gluten-free flour and ensure baking powder is gluten-free.
Topping: Add a streusel topping (½ cup flour, ¼ cup sugar, ¼ cup butter) before baking for a crunchy finish.

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Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
Cream the Butter and Sugar:
- In a large mixing bowl, beat 1 cup softened unsalted butter and 1½ cups granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy (about 2–3 minutes).
Add Eggs and Vanilla:
- Add 4 large eggs one at a time, beating well after each addition to ensure a smooth batter.
- Mix in 2 tsp vanilla extract until fully incorporated.
Combine Dry Ingredients:
- In a separate medium bowl, whisk together 2½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
Prepare the Rhubarb:
- Toss 3–4 cups chopped fresh rhubarb with 2 tbsp flour in a bowl to coat evenly. This helps prevent the rhubarb from sinking during baking.
- Gently fold the rhubarb into the batter with a spatula until evenly distributed.
Assemble the Cake:
- Spread the batter evenly into the prepared 9×13-inch baking pan, smoothing the top with a spatula.
Bake:
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Rotate the pan halfway through baking if your oven heats unevenly.
Cool and Serve:
- Let the cake cool completely in the pan on a wire rack (about 30 minutes).
- Dust with powdered sugar before serving, if desired, for a classic touch.
- Slice into 12 squares and serve at room temperature or slightly warm.

Cooking Tips

Softened Butter: Ensure butter is soft but not melted for proper creaming; leave at room temperature for 30–60 minutes.
Don’t Overmix: Mix the batter just until combined to avoid a dense cake; a few lumps are okay.
Fresh Rhubarb: Choose firm, bright stalks and chop into uniform ½-inch pieces for even baking.
Check Doneness: Test with a toothpick in the cake portion (avoiding rhubarb) to ensure it’s fully baked.